Lemon Bundt Cake with Lemon Glaze (The Greatest Lemon Taste)

This lemon bundt cake recipe options moist crumbs and loads of lemon taste! Gentle and fluffy and topped with a lemon glaze, it’s certainly one of my all-time favourite lemon desserts and excellent for any lemon lover! Baked in a 12-cup bundt pan, this cake requires little meeting however seems gorgeous on a cake stand or dessert plate.

Lemon Bundt Cake Recipe

Say howdy to the lemon bundt cake that nearly drove me insane. Significantly, I examined this lemon bundt cake recipe 13 occasions in 2 weeks! Whereas 37 weeks pregnant lol. I used to be so decided to get it proper earlier than child so I might share it with you for Easter. 

And though it took over a dozen experiments to get there! Some muffins had been too dense, others had overly moist crumbs, whereas some muffins fully lacked the flavour I used to be searching for. I felt like Goldilocks trying to find the right lemon cake! 

However after tons of trial and error, I lastly discovered my good lemon bundt cake! And I believe you’re going to like it, too! 

Texture clever, it’s fairly just like lemon pound cake – however slightly extra gentle and fluffy general. This lemon cake has tight, moist crumbs full of buttery lemon taste. A lemon soaking syrup and lemon glaze assist improve the general lemon taste – and maintain the cake moist for days on finish. 

Lemon Bundt Cake Substances

• All-Function Flour: For greatest outcomes, solely use all-purpose flour for the flour combination. A 1-for-1 GF flour combination may go. I don’t recommend utilizing nut flours or wheat flour.
• Baking Powder: Do NOT sub with baking soda. This recipe doesn’t use baking soda. 
• Salt: A small quantity helps steadiness sweetness and improve the lemon taste. 
• Butter: Use room temperature butter, ideally unsalted. Salted butter will work in a pinch, however you’ll wish to cut back the quantity of salt referred to as for. 
• Brick-Model Cream Cheese: room temperature
• Granulated Sugar: Provides sweetness and physique to the cake batter, and sweetens the lemon easy syrup. 
• Lemon: For optimum lemon taste, this recipe makes use of recent lemon juice lemon zest, and lemon extract. When you can’t discover lemon extract or choose to not use it, you possibly can depart it out. The cake could have a barely much less intense lemon taste with out the lemon extract.
• Vanilla Extract: Use pure vanilla extract, not synthetic vanilla. In a pinch, you possibly can miss the vanilla. 
• Eggs: This recipe calls for five eggs, which is NOT a typo! Use giant eggs and add the eggs separately. Including the provides separately permits them to evenly mix whereas including air into the batter. 
• Oil: I take advantage of canola oil however vegetable oil, olive oil, and even melted coconut oil will work nice. 
• Confectioners’ Sugar: Aka powdered sugar. Powdered sugar sweetens the lemon glaze. 

Make the Cake: Secrets and techniques to Moist Crumbs

1. Baking Prep: Preheat the oven not less than half-hour earlier than baking. Don’t fear about greasing your pan but. Not like most recipes, you’ll truly wish to do that proper earlier than baking. This ensures the pan is totally coated (nonstick baking sprays can slowly drain down the perimeters of a pan and pool on the backside).
2. Make the Cake Batter: Seize a medium bowl and whisk the dry elements. Use an electrical mixer to whip collectively your butter and cream cheese (used this as a substitute of bitter cream and it’s so good!). Add sugar and extracts, then eggs. Then add lemon zest, lemon juice and oil. When you add the dry elements, combine gently. 
3. Bundt Pan: As soon as your batter is prepared, you’ll wish to generously spray your 12-cup bundt pan with nonstick baking spray. Make sure you grease each nook and cranny of the pan! You don’t wish to danger the cake sticking to the cake pan.
4. Add The Batter: When you prep your cake pan, scrape the lemon cake batter into the ready pan and clean the highest. Pop the pan within the oven and bake! 

Bake the Cake

• This lemon bundt cake will bake low and gradual. By baking at a decrease temperature of 325 levels, you permit it to bake by means of with out burning. 
• The bake time for this lemon bundt cake is usually 1 hour, however this time might range relying in your baking pan and oven. 
• Verify if the cake has baked by means of by inserting a toothpick within the heart of the cake. If the toothpick inserted comes out clear, or with a number of moist crumbs hooked up, it’s prepared to return out of the oven.
• If the toothpick inserted is moist, proceed baking till it comes out clear or with moist crumbs hooked up. I prefer to test each 3 to five minutes after the estimated bake time is reached. 

Eradicating the Cake from the Pan

No have to manually loosen the cake from the pan! As a substitute, place the cake – contained in the bundt cake pan – on a cooling rack and funky for precisely 10 minutes. Then very fastidiously unmold the cake onto one other cooling rack and put aside. 

So, you’ll press the cooling rack proper onto the underside of the bunt cake, maintain on firmly to each, then flip. When you’ve flipped, place the rack onto the counter and thoroughly take away the bundt cake pan. Does that make sense? 

Make the Lemon Glaze & Lemon Syrup 

Whereas the lemon bundt cake cools, make your lemon soaking syrup and lemon glaze! 

• You’ll brush the lemon soaking syrup onto the cake whereas it’s nonetheless heat, then set it apart to chill fully. This cake take about 2 hours to fully cool, so plan forward time clever.
• As soon as the cake has fully cooled, you can also make your easy lemon glaze and pour it on! A phrase to the clever, the lemon glaze ought to be tremendous thick and nearly look too thick to drizzle. 
• The thick consistency that permits the lemon glaze to coat the cake and create that basic white “shell” look. When you add an excessive amount of liquid, it’s going to disappear into the cake as you drizzle it on.

When you’re planning on serving the cake immediately, be happy so as to add some freshly grated lemon zest on high of the drizzle! This lemon bundt cake recipe is filled with lemon taste – and it’s good for Easter, Mom’s Day! 

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